Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C. Calabresetype Calabrese type addition C °C investigated follows T1 T (T1 acetate (T2 acid T3 (T3 5584 55 84 55.84 5745 57 45 57.45% 1853 18 53 18.5 1907 19 07 19.07 1704 17 04 17.04 1915 15 19.15% legislation 9 630 6 30 6.30 628 28 6.28 605 05 6.05 623 23 6.2 respectively growth Therefore 12 (T 558 5 8 55.8 574 4 57.45 185 18. 190 0 19.0 170 17.0 191 19.15 63 6.3 62 60 6.0 6. 55. 57.4 19. 17. 19.1 57.

Resumo O objetivo deste estudo foi produzir linguiça tipo Calabresa em escala industrial, incorporando nisina e misturas de ácidos orgânicos e seus sais como conservantes. Adicionalmente, avaliar a estabilidade do produto durante o armazenamento a 25 °C. Várias formulações foram investigadas, cada uma apresentando combinações conservantes distintas: Tratamento 1 (T1) incluiu lactato de sódio e acetato de sódio; o tratamento 2 (T2) continha lactato de sódio, acetato de sódio, ácido cítrico e nisina; o tratamento 3 (T3) envolveu uma combinação de sal e nisina juntamente com lactato de sódio, e um grupo controle utilizando lactato de sódio. Os valores de umidade variaram de 55,84% a 57,45%, proteínas de 18,53 a 19,07, e lipídios de 17,04% a 19,15%, todos de acordo com a legislação brasileira. O pH se manteve estável até 90 dias de armazenamento, apresentando valores de 6,30; 6,28; 6,05, e 6,23 para T1, T2, T3 e controle, respectivamente. O T2 apresentou maior acidez em relação às demais formulações devido à presença do ácido cítrico. Os conservantes avaliados (T1, T2 e T3) apresentaram menores índices de oxidação lipídica e inibiram o crescimento microbiano. Portanto, os conservantes avaliados têm potencial para serem utilizados industrialmente desde que mantenham as características do produto e garantam 120 dias de estocagem a 25 °C. industrial Adicionalmente C °C investigadas distintas T1 T (T1 (T2 (T3 5584 55 84 55,84 5745 57 45 57,45% 1853 18 53 18,5 1907 19 07 19,07 1704 17 04 17,04 1915 15 19,15% brasileira 9 6,30 630 6 30 6,28 628 28 605 05 6,05 623 23 6,2 respectivamente microbiano Portanto 12 (T 558 5 8 55,8 574 4 57,45 185 18, 190 0 19,0 170 17,0 191 19,15 6,3 63 62 60 6,0 6, 55, 57,4 19, 17, 19,1 57,

Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries.

RESUMO Os riscos à saúde atribuídos aos conservantes convencionais e a tendência de saudabilidade dos alimentos promoveram um crescente interesse por alternativas para a preservação dos alimentos. Entre elas a utilização de conservantes de origem vegetal, os condimentos e os extratos deles obtidos. Usando como indicadores a contagem de mesófilos aeróbios e o pH, este trabalho teve como objetivo comparar a influência do teor de sal nas proporções uma, duas e três partes com o da adição de extratos vegetais brutos no tempo de conservação de modelo cárneo (600 g de carne de paleta suína moída). Considerou-se apto para consumo o tratamento cuja contagem de mesófilos, observados por 15 dias, não ultrapassasse 105 UFC/g. Os componentes (sal e extratos) foram misturados ao modelo cárneo usando aparelho Stomacher. O tratamento com a maior proporção de sal (três partes) permaneceu 10 dias viável para o consumo, enquanto os tratamentos com uma parte por quatro dias e duas partes por 9 dias. Os tratamentos com extratos de “macela” e de “louro” não diferiram estatisticamente do tratamento com uma parte de sal. Os extratos de “hibisco”, de “cravo”, de “canela” e de “noz-moscada”, na proporção planta : volume (10 g :100 mL) testados, mantiveram o modelo cárneo apto para o consumo até o décimo quinto dia. O pH dos tratamentos não interferiu no tempo de preservação do modelo cárneo. As evidências indicam o potencial uso desses extratos como conservantes em produtos cárneos processados.

ABSTRACT Health risks associated with conventional preservatives and the trend of food healthiness have promoted a growing interest in alternatives of food preservation. These include the use of plant preservatives, condiments and their extracts. Using the indicators count of aerobic mesophiles and pH, the objective of this study was to compare the influence of salt content at the proportions of one, two and three parts with that of the addition of crude plant extracts on the time of preservation of a meat model system (600 g of ground pork shoulder). It was considered suitable for human consumption the treatment whose microbiological count of aerobic mesophiles, observed for 15 days, did not exceed 105 CFU/g. The components (salt and extracts) were mixed with the meat using a Stomacher Lab Blender. The treatment with the highest proportion of salt (three parts) remained viable for consumption for 10 days, while treatments with one part remained for four days and those with two parts remained for nine days. Treatments with “macela” or “laurel” did not statistically differ from treatments with one part of salt. The extracts of “hibiscus”, “clove”, “cinnamon” and “nutmeg”, in the plant:volume proportion (10 g:100 mL) tested, maintained the meat model system suitable for consumption until the fifteenth day. The pH of the treatments did not interfere with the shelf life of the meat model system. The results indicate the potential use of these extracts as preservatives in processed meat products.

ABSTRACT Introduction Ultra-processed foods have industrial formulations high in sugar, saturated fat, sodium, stabilizers and preservatives with aggressive marketing. The objective of the study was to identify foods with excessive nutrient content according to the PAHO 2016 nutrient profile model. Material and Methods Study descriptive carried out from July to November 2016 in the nutrition laboratory (Zamorano University, Honduras). An exhaustive sample was made of the different ultra-processed foods offered in the main sales centers of national representativeness. A total of 520 food products were grouped into eleven categories, according to the PAHO 2016 nutrient profile model. The nutritional labels were photographed, reviewed and a database was created in Excel© (Microsoft, 2010) with 28 variables (category, type, name, company, country of origin, serving size, caloric intake, reported nutrients). Results The products came from 21 countries and 138 companies; 75% of the total products examined per serving had excess sugars, 37% sodium, 33% total fats and 30% contained sweeteners (other than sugar). The 96% of calorically sweetened soft drinks, chocolates, caramels and calorically sweetened dairy beverages presented excess sugars content; 92%, 88% and 95% of the cheeses with salt added, sausages and snacks contained excess sodium; 82% and 71% of cookies were identified with excess sugars and fats, respectively. The 91% of cereals with added sugars had excess sugars and 64% sodium. Conclusions Regulate and/or decrease the advertising of ultra-processed foods; implement mandatorily the content of added sugars and adopt the front labeling.

RESUMEN Introducción Los alimentos ultraprocesados tienen formulaciones industriales altas en azúcar, grasas saturadas, sodio, estabilizadores y preservantes con mercadeo agresivo. El objetivo del estudio fue identificar los alimentos con contenido excesivo de nutrientes según el modelo de perfil de nutrientes de la Organización Panamericana de la Salud (OPS 2016). Material y Métodos Estudio descriptivo realizado de julio a noviembre 2016 en el laboratorio de nutrición (Universidad Zamorano, Honduras). Una muestra exhaustiva fue elaborada de los diferentes alimentos ultraprocesados ofertados en los principales centros de venta de representatividad nacional. Se agruparon 520 alimentos en once categorías, según el modelo de perfil de nutrientes OPS 2016. Las etiquetas nutricionales fueron fotografiadas, revisadas y una base de datos fue creada en Excel© (Microsoft, 2010) con 28 variables (categoría, tipo, nombre, empresa, país de origen, tamaño de porción, aporte calórico, nutrientes reportados). Resultados Los productos procedieron de 21 países y 138 empresas. El 75% de los productos totales examinados por porción presentaron exceso de azúcares, 37% sodio, 33% grasas totales y 30% contenían edulcorantes (diferentes al azúcar). El 96% de las bebidas azucaradas, chocolates, caramelos y lácteos con azúcar presentaron exceso de azúcares. El 92%, 88% y 95% de los quesos con sal añadida, embutidos y snacks contenían exceso de sodio respectivamente. El 82% de las galletas contenían exceso de azúcares y 71% de grasas. El 91% de los cereales con azúcares añadidos presentaron exceso de azúcares y 64% de sodio. Conclusiones Regular y/o disminuir la publicidad de los alimentos ultraprocesados; implementar obligatoriamente el contenido de azúcares añadidos y adoptar el etiquetado frontal.

The quail egg is a product with high nutritional value, their shelf life is short, and is widely used in the meat products industry, by the above, a product ready to eat becomes a good alternative. The aim of this work was to evaluate the effect of salts and organic acids on the stability of canned quail egg during storage. The project was divided into two phases, the first effect of a combination of salts (NaCl and KCl) in three concentrations (2, 3 and 4%) with two concentrations of citric acid and malic acid (0.25 and 0.50% w / v) evaluating sensory quality and physicochemical characteristics after 10 days of storage. In the second phase was estimate of shelf life of the best treatments in the first stage at three temperatures. 15, 25 and 37 ° C for 90 days, evaluating sensory, chemical and microbiological changes. The results of the first phase showed that the addition of salts has a direct relationship with weight loss and hardening of the cuticle. The treatments that obtained the best scores in the sensory characteristics were 2% of salts with 0.25% citric acid and 3% salt with 0.25% malic acid. The conservation alternative presented here increase in 8 months the shelf life of the product with sensory and microbiological characteristics for suitable for marketing

El huevo de codorniz es un producto con alto valor nutricional, su vida útil es corta, y es ampliamente utilizado en la industria de derivados cárnicos, por lo anterior un producto listo para su consumo se convierte en una buena alternativa. El objetivo de este proyecto fue evaluar el efecto de sales y conservantes orgánicos en la estabilidad del huevo de codorniz en conserva durante su almacenamiento. La investigación se dividió en dos fases, en la primera se evalúo el efecto de una combinación de sales (NaCl y KCl) en tres concentraciones (2, 3 y 4%) y dos concentraciones de ácido málico y ácido cítrico (0,25 y 0,50 % p/v), evaluando características sensoriales y fisicoquímicas después de 10 días de almacenamiento. En la segunda fase, se estimó la vida útil de los tratamientos seleccionados en la primera fase a tres temperaturas: 15, 25 y 37 °C durante 90 días, evaluando cambios sensoriales, fisicoquímicos y microbiológicos. Los resultados de la primera fase mostraron que la adición de sales tiene una relación directa con la pérdida de peso y con el endurecimiento de la cutícula. Las muestras que obtuvieron las mejores puntuaciones de las características sensoriales fueron las de 2% de sales con 0,25% de ácido cítrico y de 3% de sales con 0,25% de ácido málico. La alternativa de conservación presentada en este trabajo incrementa en 8 meses la vida útil del producto con características sensoriales y microbiológicas apropiadas para la comercialización

Three halotolerant lactobacilli with probiotic potential previously isolated from Chiapas cheese (Lactobacillus plantarum, L. pentosus and L. acidipiscis) and two commercial lactobacilli with probiotic activity (L. casei Shirota and L. plantarum 299v) were evaluated for their safety and survival capacity under stress. All the strains could grow in optimal conditions up to 6 % NaCl and showed sub-lethal growth up to 16 % NaCl; all the strains could grow well at pH values between 4.0 and 8.0; with a sub-lethal growth up to pH values of 2.0 and 9.0. L. plantarum 299v could grow up to 2.0 % of bile salts, and L. acidipiscis up to 1.5 % of bile dried salts. All the strains could be considered safe because all of them were γ-hemolytic and gelatinase negative. Moreover, all the strains showed similar antibiotic resistance pattern and resisted the normal dose used in the food industry of nisin and lysozyme. With these results, it is possible to conclude that the two commercial Lactobacillus strains are halotolerant and that all the strains can be used in a wide range of food products.

Tres cepas de lactobacilos halotolerantes con potencial probiótico previamente aislados del queso de Chiapas (Lactobacillus plantarum, L. pentosus y L. acidipiscis) así como dos lactobacilos comerciales con actividad probiótica (L. casei Shirota y L. plantarum 299v) fueron evaluados para determinar su seguridad y supervivencia bajo condiciones de estrés. Todas las cepas crecieron en óptimas condiciones al 6% NaCl y mostraron un crecimiento subletal hasta el 16% NaCl. Todas las cepas crecieron bien a valores de pH entre 4.0 y 8.0, con un crecimiento subletal hasta pH 2.0 y pH 9.0. L. plantarum 299v creció hasta con un 2.0 % de bilis deshidratada y L. acidipiscis hasta con un 1.5 %. Todas las cepas pueden considerarse seguras ya que resultaron γ-hemolíticas y gelatinasa negativas. Además, todas mostraron patrones similares de resistencia a antibióticos. Finalmente, todas las cepas resistieron las dosis normalmente utilizadas en la industria de alimentos de nisina y lisozima. Con estos resultados se puede concluir que las dos cepas comerciales de lactobacilos son halotolerantes y que las cinco cepas pueden usarse en un amplio rango de productos alimenticios.

Objetivou-se avaliar o efeito do extrato de alecrim (EA; Rosmarinus officinalis) e do aipo (Apium graveolis) e de baixos níveis de adição de NO3 e NO2, como agentes naturais potencializadores da qualidade dos salames coloniais. Foram produzidos salames de acordo com três tratamentos: (A) Controle: 0,1% de sal de cura; (B) Alecrim: 0,05% de sal de cura + 0,5% de EA; (C) Alecrim+aipo: 0,14% de Veg 503 + 0,27% de Veg 504 (sal marinho e aipo) + 0,5% de EA. Não houve efeito (p > 0,05) dos tratamentos sobre o conteúdo de Na, atividade de água e NO3 e NO2 residuais. Houve redução (p < 0,05) dos ácidos graxos C18:2 e C20:4 durante o período de maturação no tratamento Controle, indicando sua possível oxidação. O uso do aipo resultou em baixo (p < 0,05) pH no salame. A redução da adição de NO3 e NO2 resultou em salames com coloração mais clara (valores de L* mais elevados, p < 0,05) aos 12 dias de maturação. Conclui-se que o aipo foi efetivo como fonte de NO3 e NO2 para desenvolvimento da cor, mas o baixo pH do produto indica a necessidade de melhor avaliar sua utilização em salames fermentados. Os salames produzidos com EA poderão apresentar diferencial de qualidade pela menor oxidação das gorduras, mas isto necessita ser confirmado em estudo futuros.

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.

Some wood preservatives have a warning due to environmental restrictions and risks to man health. The aim of this study is to determine the performance of non impregnated and impregnated wood with a CCA salt and a bio-protective made from "quebracho colorado", when facing the action of fungi responsible for white rot decay by Pycnoporus sanguineus and brown rot attack by Gloeophyllum sepiarium. Wood samples were impregnated with different solutions by vacuum-pressure method. The design was in complete blocks at random with five repetitions. The treatments were T0: non impregnated blank sample; impregnated T1: CCA; T2 Colatan IPG-F, T3: Colatan IPG-C, T4: Colatan IPG-C, with retentions of: 6, 18, 9 and 25 kg m-3 respectively. The variable was wood weight loss. Preservative CCA and bio-protective Colatan IPG-C increased the resistance to fungal degradation in lab assay, changing from non-resistance to very resistant (Findlay criterion), guaranteeing the biodegradation process inhibition.

The appearance of the subterranean thermite (Reticulitermes sp) in Chile and the repeated detection of centers of infestación in practically all the communes of Santiago and in some of the V region, to show the lack of information on the correct use of the wood as well as of products elaborated on the basis of her. Not yet concrete measures have been gotten up that tend to a suitable information and qualification at level of users for the development of the prevention, like of regulations or norms in the construction. Study of behavior in Chile of subterranean thermite justifies because it knows that they display fast adaptations to means in where they are developed and only to know his to act in the origin country is not sufficient to find an efficient answer for its control. The Department of Engineering of the Wood is boarded this problem and develops investigations like the present which must like objectives provide information on alternative products of protection, as well as of the doses recommended in the wood impregnating of Pinus radiata D. Don. The used wood was sapwood of commercial pine and the used methodology corresponds to the described one in the Spanish norm UNITES 54-410-92, equivalent to the European norm IN 117 " Determination of the threshold of effectiveness against Reticulitermes santonensis of feytaud " - Method of laboratory, which considers to expose wood specimens to the action of mini colonies of thermites by a period of two months in optimal conditions acting of these insects, classifying in the end the damage level which they experimented, in five degrees, from without attack to strong attack. The results obtained with wood of pine protected with three hidrosolubles salts, indicate that the threshold of effectiveness for salts CCA-C used in this one study, is understood between 6.0 and 9.6 kg ox./m³ One second considered salt hidrosolubles in the study, is the one of copper, chromium and boron (CCB), the one that threw a lower threshold of effectiveness, between 5 and 7 kg ox. / m³ The third proved salt the zinc meta-arsenite (ZMA), gave a threshold of clearly inferior effectiveness to the one of the previous ones, the one that is below 1.75 kg ox./m³

La aparición de la termita subterránea (Reticulitermes sp.) en Chile y la reiterada detección de focos de infestación en prácticamente todas las comunas de Santiago y en algunas de la V región, deja al descubierto la falta de información sobre el uso correcto de la madera así como de los productos elaborados en base a ella. Aún no se han incorporado medidas concretas que tiendan a una adecuada información y capacitación a nivel de usuarios para el desarrollo de la prevención, como de regulaciones o normativas en la construcción. El estudio del comportamiento en Chile de la termita subterránea se justifica porque se sabe que presentan rápidas adaptaciones al medio en donde se desarrollan y sólo conocer su actuar en el país de origen no es suficiente para encontrar una respuesta eficiente para su control. El Departamento de Ingeniería de la Madera ha abordado este problema y desarrolla investigaciones como la presente, la cual tiene como objetivos proporcionar información sobre productos alternativos de protección , así como las dosis recomendadas en la impregnación de madera de Pinus radiata D. Don. La madera usada fue albura de pino radiata comercial y la metodología empleada corresponde a la descrita en la norma española UNE 54-410-92, equivalente a la norma europea EN 117 “Determinación del umbral de eficacia contra Reticulitermes santonensis de feytaud”- Método de laboratorio, el cual considera exponer probetas de madera a la acción de mini colonias de termitas por un período de dos meses en condiciones óptimas para el actuar de estos insectos, clasificando al final el nivel de daño que experimentaron, en cinco grados, desde sin ataque hasta ataque fuerte. Los resultados obtenidos con madera de pino protegida con tres sales hidrosolubles, indican que el umbral de eficacia para las sales CCA-C usadas en éste estudio, está comprendido entre 6,0 y 9,6 Kg. ox./ m³. Una segunda sal hidrosolubles considerada en el estudio, es la de cobre, cromo y boro (CCB), la que arrojó un umbral de eficacia más bajo, entre 5 y 7 Kg. ox./ m³ . La tercera sal probada el meta-arsenito de zinc (MZA), dio un umbral de eficacia claramente inferior al de las anteriores, el que está por debajo de 1,75 Kg. ox./ m³